{"id":12,"date":"2019-07-02T17:46:17","date_gmt":"2019-07-02T15:46:17","guid":{"rendered":"http:\/\/www.agroalimenta.com\/?page_id=12"},"modified":"2021-05-31T16:19:48","modified_gmt":"2021-05-31T14:19:48","slug":"i-grissini","status":"publish","type":"page","link":"https:\/\/www.agroalimenta.com\/?page_id=12","title":{"rendered":"I Grissini"},"content":{"rendered":"\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" src=\"http:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/immagine-generica-grissini-1024x319.jpg\" alt=\"\" class=\"wp-image-857\" width=\"1924\" srcset=\"https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/immagine-generica-grissini-1024x319.jpg 1024w, https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/immagine-generica-grissini-300x94.jpg 300w, https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/immagine-generica-grissini-768x240.jpg 768w, https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/immagine-generica-grissini.jpg 1924w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p style=\"text-align: justify;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">Le origini del grissino risalgono al 1675, merito di Vittorio Amedeo II di Savoia.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">Il giovane componente della famiglia Savoia riusciva con difficolt\u00e0 a digerire la mollica del pane cos\u00ec il suo medico forn\u00ec le indicazioni ad Antonio Bruero fornaio di Lanzo Torinese per produrre il grissino.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">I grissini ebbero una veloce diffusione sia in Piemonte che nel resto del paese grazie alla digeribilit\u00e0 e alla facilit\u00e0 di conservazione.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">Il nome deriva da quello della &#8220;ghersa&#8221;, il classico pane piemontese, di forma allungata.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">La forma di grissino pi\u00f9 antica e tradizionale \u00e8 indubbiamente il rubat\u00e0, che in piemontese significa &#8220;caduto &#8211; rotolato&#8221;, di lunghezza variabile dai 40 ai 80 centimetri, facilmente riconoscibile per le particolari irregolarit\u00e0, \u00e8 molto apprezzato per le sue caratteristiche di alta digeribilit\u00e0, facilit\u00e0 di conservazione e genuinit\u00e0.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">Prodotti con ingredienti base genuini e di prima qualit\u00e0 (farina di grano tenero tipo \u201c00\u201d, lievito madre, olio Extravergine di oliva, acqua, sale) e buoni come i primi sfornati nel 1675, i grissini prodotti oggi, si arricchiscono con svariati e sfiziosi aromi: il rosmarino, le olive, la cipolla, il mais, il peperoncino e il sesamo.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-family: georgia, palatino, serif; font-size: 12pt;\">Il grissino \u00e8 l&#8217;ingrediente principale della Zuppa dei Valdesi, piatto tipico della Vallate Pinerolesi e delle Alpi Occidentali.<\/span><\/p>\n\n\n<div class=\"rl-gallery-container rl-loading\" id=\"rl-gallery-container-1\" data-gallery_id=\"837\"> <h4 class=\"rl-gallery-title\">Grissini<\/h4> <div class=\"rl-gallery rl-basicgrid-gallery rl-hover-effect-6 rl-hover-icon-2\" id=\"rl-gallery-1\" data-gallery_no=\"1\"> <div class=\"rl-gallery-item\"><a href=\"https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/01-Riubata-in-astuccio-200gr.jpg\" title=\"Rubat\u00e0 in astuccio 200gr\" data-rl_title=\"Rubat\u00e0 in astuccio 200gr\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-1\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/01-Riubata-in-astuccio-200gr-212x300.jpg\" width=\"212\" height=\"300\" alt=\"\"\/><span class=\"rl-gallery-caption\"><span class=\"rl-gallery-item-title\">Rubat\u00e0 in astuccio 200gr<\/span><\/span><\/a><\/div><div class=\"rl-gallery-item\"><a href=\"https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/02-Rubata-in-vaschetta-200gr.jpg\" title=\"Rubat\u00e0 in vaschetta 200gr\" data-rl_title=\"Rubat\u00e0 in vaschetta 200gr\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-1\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/02-Rubata-in-vaschetta-200gr-212x300.jpg\" width=\"212\" height=\"300\" alt=\"\"\/><span class=\"rl-gallery-caption\"><span class=\"rl-gallery-item-title\">Rubat\u00e0 in vaschetta 200gr<\/span><\/span><\/a><\/div><div class=\"rl-gallery-item\"><a href=\"https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/03Rubata-sfusi.jpg\" title=\"Rubat\u00e0 sfusi\" data-rl_title=\"Rubat\u00e0 sfusi\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-1\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/03Rubata-sfusi-212x300.jpg\" width=\"212\" height=\"300\" alt=\"\"\/><span class=\"rl-gallery-caption\"><span class=\"rl-gallery-item-title\">Rubat\u00e0 sfusi<\/span><\/span><\/a><\/div><div class=\"rl-gallery-item\"><a href=\"https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/04-Grissini-dolci-ricoperti.jpg\" title=\"Grissini dolci ricoperti\" data-rl_title=\"Grissini dolci ricoperti\" class=\"rl-gallery-link\" data-rl_caption=\"\" data-rel=\"lightbox-gallery-1\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/04-Grissini-dolci-ricoperti-212x300.jpg\" width=\"212\" height=\"300\" alt=\"\"\/><span class=\"rl-gallery-caption\"><span class=\"rl-gallery-item-title\">Grissini dolci ricoperti<\/span><\/span><\/a><\/div> <\/div> <\/div>\n\n\n\n<p><a href=\"http:\/\/www.agroalimenta.com\/?page_id=577\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-897\" src=\"http:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/Catalogo-grissini-rimando-300x67.png\" alt=\"\" width=\"450\" height=\"101\" srcset=\"https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/Catalogo-grissini-rimando-300x67.png 300w, https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/Catalogo-grissini-rimando-768x172.png 768w, https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/Catalogo-grissini-rimando.png 940w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/a> <a href=\"http:\/\/www.agroalimenta.com\/?page_id=1021\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-1034\" src=\"http:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/Visualizza-Listino-300x67.png\" alt=\"\" width=\"450\" height=\"101\" srcset=\"https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/Visualizza-Listino-300x67.png 300w, https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/Visualizza-Listino-768x172.png 768w, https:\/\/www.agroalimenta.com\/wp-content\/uploads\/2019\/08\/Visualizza-Listino.png 940w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le origini del grissino risalgono al 1675, merito di Vittorio Amedeo II di Savoia. Il giovane componente della famiglia Savoia riusciva con difficolt\u00e0 a digerire la mollica del pane cos\u00ec il suo medico forn\u00ec le indicazioni ad Antonio Bruero fornaio di Lanzo Torinese per produrre il grissino. I grissini ebbero<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"fullwidth.php","meta":{"footnotes":""},"class_list":["post-12","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.agroalimenta.com\/index.php?rest_route=\/wp\/v2\/pages\/12","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.agroalimenta.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.agroalimenta.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.agroalimenta.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.agroalimenta.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12"}],"version-history":[{"count":16,"href":"https:\/\/www.agroalimenta.com\/index.php?rest_route=\/wp\/v2\/pages\/12\/revisions"}],"predecessor-version":[{"id":1038,"href":"https:\/\/www.agroalimenta.com\/index.php?rest_route=\/wp\/v2\/pages\/12\/revisions\/1038"}],"wp:attachment":[{"href":"https:\/\/www.agroalimenta.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}